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Ingredients

25g butter
1 leek, thinly sliced
2 tsp olive oil
250g sebago potatoes, peeled, coarsely chopped
850g cauliflower, chopped
5 cups Massel chicken style liquid stock
1/2 cup thickened cream
120g blue cheese, crumbled
8 slices white bread
20g smoked ham
Oil spray
Baby radish leaves, for serving
Olive oil, for serving

Method

Step 1 Heat butter and olive oil in a large saucepan over medium-high heat.
Step 2 Place leek, potato, cauliflower and stock into a saucepan. Simmer for 15 minutes. Puree. Add cream.
Step 3 Meanwhile, crumble blue cheese over 4 slices white bread. Top with ham. Finish with another slice of bread. Spray a large non-stick frying pan with oil. Fry sandwiches for 2 minutes each side or until golden.
Step 4 Cut sandwich into triangles and serve with the soup. Drizzle soup with olive oil. Top with baby radish leaves.

Cauliflower soup with blue cheese and ham sandwich croutons

How to make Cauliflower soup with blue cheese and ham sandwich croutons

Ingredients

Method